The year my mom made wild rice stuffing instead of her traditional stuffing (the recipe for which is written on torn pieces of paper and impossible to recreate) the family was up in arms. She agreed to never stray from her bacon-sausage-liver-butter classic again, but her jump outside the box made me realize that stuffing doesn’t have to be paired with turkey on Thanksgiving. Her wild rice stuffing was great – and, though not rich enough for our holiday standards, would be perfect stuffed into peppers, sweet potato or just as a side.
This gluten free cornbread stuffing is savory and satisfying; healthy enough for those days where you want some Thanksgiving flavor without such heaviness. Here, I used it to stuff acorn squash, but I’ve also baked it in a pie pan and served it as a side. The key to this stuffing is the cornbread; it needs to be dried out in the oven so that it doesn’t completely fall apart in the stuffing. I also wouldn’t recommend cornbread that is too sweet – slightly sweet is ok (to get the sweet-savory thing happening), but some recipes use too much sugar for a stuffing recipe.